Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

被引：65

作者：

Behrouzain, Fataneh ^{[1
]}

Razavi, Seyed M. A. ^{[1
]}

Joyner, Helen ^{[2
]}

机构：

[1] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Food Hydrocolloids Res Ctr, POB 91775-1163, Mashhad, Razavi Khorasan, Iran

[2] Univ Idaho, Sch Food Sci, 875 Perimeter Dr,MS 2312, Moscow, ID 83844 USA

来源：

CARBOHYDRATE POLYMERS | 2020年 / 232卷

基金：

美国国家科学基金会;

关键词：

Biopolymer; Dilute solution; Rheology; Soluble complex; Thermodynamic incompatibility; PECTIN SOLUBLE COMPLEXES; FUNCTIONAL-PROPERTIES; RHEOLOGICAL BEHAVIOR; INTRINSIC-VISCOSITY; BIOPOLYMER RATIO; GUAR GUM; SHEAR; STEADY; MICROSTRUCTURE; GELATIN;

D O I：

10.1016/j.carbpol.2019.115775

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In the present work, we determined the structure-function relationships of basil seed gum (BSG) and whey protein isolate (WPI) mixtures at the start of soluble complex formation, maximum soluble complex formation and predominant thermodynamic incompatibility to understand BSG:WPI blends interaction behavior. Accordingly, turbidity and zeta potential were analyzed in the pH range of 2.0-7.0 and BSG:WPI ratios of 1:4, 1:6.6 and 1:9. Dynamic rheometry was used to evaluate samples at three different pHs. Additionally, dilute solution properties of BSG, WPI and their blends were studied at pH=7.0. Independent of mixture ratio, all dispersions showed maximum interaction at pH=5.0, the start of soluble complex formation around pH=6.0 and thermodynamic incompatibility interaction behavior at pH=7.0. Cole-Cole plots based on dynamic rheometry supported the Gibbs free energy change of mixtures based on intrinsic viscosity data. These results are important to create new structures from mixtures of proteins and polysaccharides.

引用

页数：13

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